Soft Chocolate Toffee Cookies

Soft Chocolate Toffee Cookies - made dough March 14, 2020, slightly modified from The Monday Box

This was one of two of the last cookies I made for the Angel Baker care packages I sent out before we were asked not to send homemade baked goods while mail delays were impacting transit time. I made them 3 weeks ago but in coronavirus time, it feels more like 37 dog years ago. I got the recipe from The Monday Box which is a blog that focuses on baked goods that would be good for mailing.

Click on the post title link so you can see how hers turned out. Mine flattened more than hers did so they're not as pretty. I also didn't roll the dough balls in the toffee bits and instead folded them directly into the dough itself. They probably would've been prettier if I'd followed The Monday Box's direction but I wanted the toffee bits more "protected" inside the cookie itself rather than being on the outside. Toffee melts when exposed to high heat and when it cools and hardens, sometimes is a little too hard or crunchy.

Either way, this had good flavor, especially when you use a high-quality cocoa. They spread more than I wanted but the chocolate flavor was still good. Rich and dark chocolate, balanced by the sweetness of the toffee bits.

1 1/2 cups plus 2 tablespoons all-purpose flour
3/4 cup Dutch-processed cocoa
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
14 tablespoons unsalted butter, melted and cooled
1 3/4 cups dark brown sugar, packed
1 tablespoon vanilla extract
1 large egg plus 1 egg yolk, slightly beaten together
1/2 cup mini chocolate chips
1 8-ounce package Heath Milk Chocolate Toffee Bits

1. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder and salt.
2. Combine melted butter, brown sugar and vanilla, mixing until smooth. Add egg and stir until combined.
3. Add flour mixture and stir until just combined. Fold in mini chocolate chips and Heath Milk Chocolate Toffee Bits. Portion into golf-ball-size dough balls and flatten slightly into thick discs. Cover and chill or freeze for several hours or overnight.
4. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Evenly space chilled dough balls and bake for 12 minutes or until edges are set and middles no longer look raw. 
5. Remove from oven and let rest on baking sheets for several minutes. Transfer to wire racks to cool completely.